Our Head Chef Lewis de Haas is creating a five-course collaborative menu with Drew Snaith from the brilliant yet unassuming East London neighbourhood restaurant Pidgin. Drew's attitude and ethos towards food aligns with ours at Crispin, his food is simple and product driven - showcasing brilliant British produce while working with lesser-known suppliers.
Our Head of Wine Alexandra Price is teaming up with our independent wine suppliers to offer a wonderful selection of natural wines by the glass, by the bottle, and wine pairing options. Please let us know of any allergens or any queries by emailing firstname.lastname@example.org.
5-COURSE MENU (vegetarian menu available) £55
Cured monkfish, citrus & broadbean falafal, Graceburn, mint zhoug
Chicken terrine, grelot puree, grilled olive
Skate, mussel, nettle & guanciale emulsion
Asparagus, tarragon, duck egg, marmite, Berkswell
Paddock Farm pork tenderloin, faggot, white sprouting broccoli, peas, wild
Bay semi-freddo, wild strawberries, olive oil